Preheat oven to moderate 180c. Grease a shallow 20cm square cake tin and line with baking paper.
In a food processor, combine the butter, sugar and flour and process, turning the machine on and off quickly, until the butter is cut into the flour and the mixture resembles coarse breadcrumbs.
Mix the egg yolk and the milk together an, with the motor running, pour the liquid quickly through the processor feed tube. Process until a ball of dough forms around the blade.
Roll out to a square and press evenly into the prepared tin and prick all over. Bake in the preheated oven for 25-30 minutes. Allow to cool in the tin.
Place the filling ingredients except the walnuts in a saucepan and stir until dissolved. Bring slowly to the boil, then cook, stirring, for 5 minutes. Add the walnuts and stir. Cool slightly, then spread over the biscuit mixture and leave to set.
For the topping, melt the chocolate with the butter over a low heat and spread over the caramel. Leave to set, then cut into fingers. Makes about 14.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (409g)|
|Recipe Makes: 14 Servings|
|Calories from Fat: 2540 (97%)|
|Amt Per Serving||% DV|
|Total Fat 282.2g||376 %|
|Saturated Fat 177.7g||889 %|
|Monounsaturated Fat 73.3g|
|Polyunsanturated Fat 11.4g|
|Cholesterol 753.1mg||232 %|
|Sodium 1984.1mg||68 %|
|Potassium 217.4mg||6 %|
|Total Carbohydrate 27g||8 %|
|Dietary Fiber 1.1g||5 %|
|Sugars, other 25.8g|
|Protein 6.6g||9 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2616
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